Genetically modified organisms have been around for over 20 years; The New York Times looks to the fields to see if the technology has lived up to its promises.

The controversy over genetically modified crops has long focused on largely unsubstantiated fears that they are unsafe to eat.

But an extensive examination by The New York Times indicates that the debate has missed a more basic problem — genetic modification in the United States and Canada has not accelerated increases in crop yields or led to an overall reduction in the use of chemical pesticides.

To read the full story at the New York Times.